Wow. Tzatziki. I thank my Greek friends for inventing this amazing condiment. Traditionally it is made with Greek yogurt, but as I’m dairy-free, I had to come up with an invention of my own.
Let’s talk sunflower seeds. The benefits of this seed can be surprising! They boast a high content of vitamin E, which travels through the body and neutralizes free radicals (which damage the parts of essential cells in the body like DNA and proteins). Because of this, vitamin E has great anti-inflammatory effects which help alleviate symptoms of arthritis and asthma. Vitamin E also helps reduce the risk of colon cancer and helps lessen the frequency and severity of hot flashes in women.
Sunflower seeds also have high amounts of the mineral selenium. Just a handful of sunflower seeds full of this stuff can help repair damaged DNA cells and can prevent the growth of cancer cells. Selenium also aids in the detoxification of dangerous molecules in the liver.
1/2 C sunflower seeds
1/4 C olive oil
Juice from 1/2 lemon
salt and pepper to taste
2-3 Tbsp fresh dill, minced
1/3 cucumber, peeled, guts scooped out and diced
Combine seeds, oil, lemon juice, and salt and pepper in a bowl and use an immersion blender (or use a blender or food processor) to mix. Blend for 2-3 minutes until desired consistency.
Stir in dill and cucumber.